| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Dairy, Eggs | Cake | 30 | Servings | |
INGREDIENTS
| 1 | 8-oz cream cheese | |
| softened | ||
| 1 | Egg | |
| 1/3 | c | Sugar |
| 1/2 | t | Salt |
| 1 | 6-oz semi-sweet chocolate | |
| chips | ||
| 3 | c | Flour |
| 2 | c | Sugar |
| 1/2 | c | Cocoa |
| 1 | t | Salt |
| 2 | t | Baking soda |
| 2/3 | c | Salad oil |
| 2 | c | Water |
| 2 | T | Vinegar |
| 2 | t | Vanilla |
| 1/2 | Box powdered sugar | |
| 1/2 | Stick butter | |
| 2 | Squares unsweetened | |
| chocolate | ||
| 1 | t | Vanilla |
INSTRUCTIONS
Filling: Beat together all ingredients, except chocolate chips, until smooth. Stir in chips. Cupcakes: Sift dry ingredients together into a large bowl. Add all liquids. Mix until smooth. Fill cupcake pans 2/3 full. Top with heaping teaspoon of filling. Bake at 350ø for 25 minutes. Icing: Sift powdered sugar into a large bowl. Melt 1/2 stick butter and chocolate over low heat. Add chocolate mix to sugar. Add vanilla. Stir. Add milk, if needed, to improve con sistency. Ice cupcakes when cool. Yield: 2-1/2 dozen. SALLY CARTER (MRS. WILLIAM) From <Traditions: A Taste of the Good Life>, by the Little Rock (AR) Junior League. Downloaded from Glen's MM Recipe Archive, http://www.erols.com/hosey.
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Nutrition (calculated from recipe ingredients)
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Calories: 219
Calories From Fat: 92
Total Fat: 10.7g
Cholesterol: 14.3mg
Sodium: 205.1mg
Potassium: 39.9mg
Carbohydrates: 30.9g
Fiber: 1.3g
Sugar: 15.7g
Protein: 2.1g